This Bravo Probiotic Starter Kit will is made in Switzerland. It will make 1 liter of finished product, which is the equivalent of one week of product for you to consume.

Bravo Super Probiotic Yogurt combines the known health benefits of different products derived from milk fermentation. It is an harmonious natural symbiosis of active cultures and yeasts known to mankind for thousands of years.

Unlike commercial fermented milk products that claim to stimulate the immune system and contain 2 to 6 microbial strains, Bravo contains more than 40 microbial strains!

Bravo Yogurt is now improved to include a PreBiotic to work synergistically with Bravo Yogurt

The actual expiration of the yogurt is 2 weeks after preparation refrigerated. To extend the shelf life of the powders it is advisable to store the Yogurt Starter Kit in the refrigerator, in it's original packaging, inside a zip lock bag, to protect it from humidity until ready to use. The expiration date is around May 2017. Manufacturer suggested: Bravo powders are very stable, they can be shipped without refrigeration and also kept for weeks at cool room temperature. However, if you plan to use them in the following weeks or months, it is preferable to store them in the refrigerator (not freezer), far from humidity inside their original packaging in order to extend their shelf life.

The unique formulation of BRAVO PROBIOTIC derives from the most recent research that demonstrates how much special fermented milk products can be beneficial in maintaining health and how they can be included in a complementary natural nutritional approach. The final product, that you can prepare in your kitchen, contains natural (not artificially added) noble proteins, minerals and vitamins spontaneously produced by the living microorganism population in the product. In fact, the original procedure of preparation potentially allows the natural production of several powerful bio-active molecules such as lactoferrins, immunoglobulins, anti-oxidants, vitamins and powerful immunostimulant factors. A number of proteins contained in BRAVO PROBIOTIC seem to act directly in the intestine, such as lactoferrin and immunoglobulins. Many other, however, are encrypted in intact molecules and are released from their encrypted position by the enzymes produced by those microbial strains that constitute BRAVO PROBIOTIC. Numerous effects have been described after in vitro and animal trials for such bioactive proteins and peptides, such as immunomodulating, antihypertensive, osteoprotective, antilipemic, opiate, antioxidative.

EASY TO PREPARE:

You will need:

1 Liter of whole, organic, pasteurized, homogenized or raw milk. Avoid using Ultra-pasteurized (UHT) milk because the high temperatures used to sterilize it completely break down the milk proteins. Avoid milk with added preservatives, hormones, or other chemical substances. In some countries, milk is regularly supplemented with Vitamin A (6% DV), Vitamin D (25% DV) and Calcium (30% DV). This is acceptable to prepare Bravo with. Do not use EXTRA ADDED Vitamin A and D milk. Do Not Use Rice, Soy, Almond or Lactose-Free, 2% or Fat Free Milk. Goat's milk may be used if the same guidelines are followed. Keep in mind that by changing the type of milk and it's source, you will be changing the thickness of the final product.

Wash hands extremely well before beginning preparation process and dry hands with clean paper towels which you will dispose of immediately after using. Be sure all work surfaces and utensils are clean. Boil 1 liter of milk in pot, stirring continuously to keep from sticking or burning, until it reaches the boiling point. Milk is ready when it rises to top of pot. Immediately remove from heat. It is critical that you do not over boil milk. Do not leave pot unattended.

STEP2

Cool milk to room temperature (68-86º F) or (20-30º C) without stirring. Simply leave it alone to cool. Once cooled, remove the thick layer (casein) off the top and discard it. When milk is no longer hot but simply warm and casein has been removed, transfer milk into a clean glass bowl or dish.

STEP3

Gently add the content of one large silver bag and the content of one small silver bag and stir thoroughly with the stainless steel tablespoon or wisk until all clumps have been completely dissolved. The best way to avoid clumping is to add powders to a small amount of milk and dissolve it extremely well, then add it to the remaining milk.

STEP4

Loosely cover bowl with aluminum foil allowing air to pass over fermenting milk. Set the bowl aside in a draft free location and leave undisturbed. Do not mix or move during the fermentation process. Allow to rest at room temperature. Bravo will ferment in 24 to 48 hours (depending on room temperature). Check after 24 hours for the proper thickness. If still not ready, check again after 48 hours (it can stay at room temperature up to 48 hours). You can check from time to time by taking a tablespoon and scooping a small amount from the edge of the bowl. Do not stir the yogurt because stirring will stop the fermentation process.

STEP5

Once Bravo has reached the appropriate thickness, mix it well using a tablespoon. If clumps are present, strain it using the metal strainer if you prefer. You may split the product into individual single serving glass jars, or it can kept in a larger container. Refrigerate for 2 hours before consuming and keep refrigerated. Discard after 2 weeks.

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